Persimmon Baked Oatmeal
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This gluten-free and vegan Persimmon Baked Oatmeal presents all the yumminess of oatmeal in a conveniently sliceable and reheatable format.
Ingredients
  • 2 cups rolled oats (half of them processed to a finer texture, see directions below)
  • ½ teaspoon cinnamon
  • ½ teaspoon cardamom
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon sea salt
  • ¾ teaspoon baking powder
  • 2 cups nondairy milk
  • 2½ Tablespoons maple syrup
  • 1 Tablespoon coconut oil
  • 1½ cups diced persimmons (around 3 fuyu persimmons)
Instructions
  1. Preheat oven to 375°F and lightly grease an 8x8 inch pan.
  2. Put 1 cup of the oats into a food processor and pulse about 10-12 times until the oats are broken up. (You can skip this step by using the same amount of instant oats.) In a bowl, combine these processed oats with the remaining rolled oats and add the cinnamon, cardamom, ginger, nutmeg, salt, and baking powder.
  3. Add in the nondairy milk, maple syrup, coconut oil and chopped persimmons. Stir until well combined then pour the mix into the greased pan. If you like, you can garnish the top with a few slices of persimmon like I did in the photos.
  4. Bake for 30-35 minutes, until the top and sides take on a little golden color. Remove from oven and cool before slicing. Serve with a little splash of hot nondairy milk, a drizzle of maple syrup, and maybe a sprinkle of toasted nuts.
Notes
-You can substitute any sweetener for the maple syrup. Coconut sugar, regular sugar, brown sugar...all good.
Recipe by Lands & Flavors at https://www.landsandflavors.com/persimmon-baked-oatmeal/